Homemade soup is healthy, comforting and delicious. It’s also a money-saving recipe because there is no better way to clean out the produce drawer. I feel infinite sadness when veggies get wasted. Soup is the cure all!
My latest improvised vegetarian soup recipe used some sweet potatoes that were starting to look craggy and lentils that had been hanging out in the pantry. This was my second try with the recipe, and I think I got it right. The first try was a slow cooker version of the soup. It was an absolute fail! I might test in the slow cooker again, but the first try was so bad I decided to make the soup on the stovetop with my beloved Le Creuset Dutch oven. I guess I’m a better cook with expensive French cookware : )
The main lesson I learned that miserable first time I made this soup is that I should have soaked the lentils. Although you don’t technically need to soak lentils before cooking, I find that they cook much faster and more evenly when the lentils are soaked. Take my advice and treat the lentils like beans- soak them overnight. That way the lentils and sweet potatoes will be done at the same time. The final tip is to add the tomatoes at the end of cooking. If you add the tomatoes too soon, the acid can prevent the lentils from becoming tender. This concludes my soup knowledge gained by creating soup disasters…for today.
Easy Vegan Lentil Soup Recipe with Sweet Potatoes
1 cup French green lentils
2 tablespoons olive oil
1 medium onion, chopped
1 serrano or jalapeno chile pepper, seeded and chopped
2 cloves garlic, finely chopped
4 cups water
1 pound sweet potatoes, peeled and cut into chunks
2 teaspoons kosher salt or fine sea salt
3 teaspoons smoked paprika or bittersweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 can (14.5 ounces) organic fire roasted diced tomatoes (I used Muir Glen)
1 tablespoon tamari (gluten free soy sauce)
Heat oil in a large Dutch oven over medium heat. Add onion and serrano pepper; cook and stir 4 to 5 minutes until softened. Add garlic; cook and stir 30 seconds until fragrant. Add water, soaked lentils, sweet potatoes, salt, paprika, coriander and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes until lentils and sweet potatoes are tender.
Add tomatoes; simmer, uncovered, 5 minutes more. Stir in tamari. Taste and adjust seasoning, if needed.
Makes about 8 cups
More ways to get souped:
Vegan Winter Vegetable Soup
Vegan Pumpkin Soup
Vegetarian Lentil Soup with Rainbow Chard from Eating Clean Recipes
French Green Lentil and Vegetable Soup from Edible Sound Bites
Lentil and Quinoa Soup from Green Valley Kitchen
Vegetarian Mushroom Soup with Greens from Eating Clean Recipes